Yummy Enchiladas--by me!

These were an experiment and ended up getting rave reviews, so I thought I'd share.

Ingredients

3-4 chicken breasts, cut into medium pieces
1 small can green chilies
1 small yellow onion
garlic salt
pepper
12-16 white corn tortillas
4-5 oz. cream cheese
2 cups grated cheese (the kind you like)
1 large can green chilie enchilada sauce


Add first 5 ingredients to crock pot and cook for 4-5 hours. Take chicken out removing most of the liquid and shred the chicken. Add the cream cheese while the chicken is hot.

In the meantime, heat about 3/4 C oil in a small saute pan. Dip each corn tortilla in
hot oil to soften, place napkins between to absorb excess grease. Place about 1/4 cup of chicken mixture and a little bit of cheese in each tortilla roll and place in 9X13 baking dish. Top with green chilie enchilada sauce and remaining cheese. Bake about 30 minutes. I covered the pan for the first 15 minutes. I had enough ingredients to make an additional 8X8 pan to freeze for future use.

**Before placing enchilada in pan, pour abut 1/4 C of enchilada sauce on bottom to prevent tortillas form sticking.

Praline Sweet Potatoes - By Jamie Tate-Yum!

INGREDIENTS:

4 C mashed sweet potatoes
1/2 C White Sugar
2 T vanilla
4 eggs, beaten
1/2 pint heavy cream
1/4 lb. Butter
1 C packed brown sugar
1/2 C All-purpose flour
1 1/4 C Pecans, chopped

DIRECTIONS:

1. Butter one 2 Q casserole dish. Preheat oven to 350 degrees.
2. In a mixing bowl, combine sweet potatoes, sugar, vanilla, eggs and cream. Blend well. Spread evenly in dish.
3. Prepare the topping by combining the butter, brown sugar, flour and pecans. Mix until crumbly and sweet potato mixture.
4. Bake casserole for 30 minutes.

Prep Time: 10 minutes
Cook Time: 30 minutes
Yields: 6 Servings

Yummy...Shared by Jill...

Salsa Couscous Chicken

3 cups hot cooked couscous
1 T olive oil
¼ cup coarsely chopped almonds
2 cloves garlic
8 chicken thighs or breast halves
2 cups salsa (I like ‘El Pinto’. High quality is best)
4 Tab dried currants or raisins
1 ½ tsp cumin
1 tsp cinnamon

Heat oil. Add almonds and cook 1 to 2 min or until golden. Remove and set aside. Add garlic and cook 30 sec, add chicken and cook 4 to 5 min. In a medium bowl, combine salsa and remaining ingredients. Add to chicken. Reduce heat to medium. Cover and cook 20 minuetes or until jice runs clear. Stir in almonds. Serve over couscous

NEW RECIPE...FINALLY!

Wow! It has been WAY too long since I've posted a good recipe! Things have slowed down and normalized in my life a little, and with the nearing end of summer I'd like to ramp this blog up again! I will try to be diligent in posting a recipe at least once a week! Enjoy...

Strawberries and Feta with Balsamic Vinaigrette

- 1 package (Costco size) spring mix greens
- 1 large bag of chopped pecans (candied)*
- 1-2 C strawberries (remove tops and slice)
- 1 1/2 C crumbled feta cheese
- 1/2 C balsamic vinaigrette**

*Candied pecans: Whisk one egg white in medium bowl. Coat pecans in egg white. Add 1/2 C sugar and a couple dashes on cinnamon and a dash of nutmeg and salt to a large Ziploc bag, add egg coated pecans and shake. Bake on jelly roll pan at 400' for about 10-15 minutes or until hard. Scrape away from pan and let cool.

**Balsamic vinaigrette (because I've yet to find a store bought version worth eating) 1 C olive oil, 1/2 C balsalmic vinegar, about a TBSP. (to taste) Dijon mustard and honey. Blend well in a food processor and refrigerator until just before serving.

To serve, toss all ingredients together and serve immediately.

Lettuce Wraps--By turia Larsen

I got this recipe form turia a long time ago..Amy asked for it for her dinner club tonight. These are really good and simple.

Sauce (for spooning over wraps)
1/4 C sugar
1/2 c water
2 T soy sauce
2 T rice vinegar
1 T lemon juice
2 t water
1-3 t red chili paste

Stir Fry

2 T soy sauce
2 T brown sugar
1/2 t rice vinegar
1 C rice noodles (fried maifun noodles)
2 chicken breasts
1 C minced water chestnuts
3 T chopped green onion
1 t minced garlic
4-5 sliced iceberg lettuce cups

1. Make dipping sauce by dissolving the 1/4 C sugar and 1/2 C water in a bowl.
2. Add soy sauce, rice vinegar, ketchup, lemon, and chili paste. Mix well and refrigerate until you are ready to serve.
3. Prepare stir fry sauce by mixing soy sauce, rice vinegar, and brown sugar in a bowl.
4. Mince the chicken into pieces no larger than a dime.
5. Mince water chestnuts to about the size of a pea.
6. bring 2-3 T oil to high heat ina wok or large skillet. Add chicken and cook for about two -three minutes.
7. Add water chestnuts, onions, and stir fry sauce and cook another 3 minutes.
8. Serve on a bed of Maifun noodles and scoop into lettuce cups
(Maifun noodles can be found in the Asian foods section. The oil has to be hot enough (400') for them to turn white and puffy)

Enjoy!!!

Huevos Rancheros Quesadillas--By Becca

Thanks for these delicious recipes Becca! I can't wait to try them.
2 servings

1/2 cup fat-free egg product or 2 eggs
1 Tbsp water
Dash salt
1/4 tsp chili powder
2 medium green onions, sliced
4 white corn tortillas (6 inch)
1/4 cup fat-free refried beans
2 Tbsp chunky-style salsa
1/4 cup shredded reduced-fat sharp Cheddar cheese
Reduced-fat sour Cream, if desired

1. In medium bowl, beat egg product, water, salt and chili powder with wire whisk until blended.

2. Heat 10-inch nonstick skillet over medium heat. Add onions; cook 1 to 2 minutes or until crisp-tender. Reduce heat to medium-low. Add egg mixture; cook 2 to 3 minutes, stirring frequently, until eggs are set but still moist. Remove from pan; keep warm.

3. Spread each of 2 tortillas with 2 tablespoons refried beans and 1 tablespoon salsa. Top with egg mixture, cheese and remaining tortillas.

4. Wipe out skillet. Heat over medium heat. Cook each quesadilla in skillet 3 minutes, turning carefully halfway through cooking, until crisp. Cut each quesadilla into quarters. Serve with sour cream.

Lemon-Spinach Couscous--By Becca

6 servings (2/3 cup each)

2 tsp olive oil
1/2 cup chopped red bell pepper
2 cloves garlic, finely chopped
1 1/3 cups water
1/2 tsp salt
1/8 tsp pepper
1 cup whole wheat couscous
2 tsp finely grated lemon peel
2 cups firmly packed fresh baby spinach leaves (3oz)
Lemon wedges, if desired

1. In 2-quart saucepan, heat oil over medium heat. Add bell pepper and garlic; cook 3 to 4 minutes, stirring frequently, until tender.

2. Stir in water, salt and pepper. Heat to boiling. Remove from heat; stir in couscous and lemon peel. Layer spinach on top of couscous. Cover; let stand about 5 minutes or until liquid is absorbed. With fork, stir spinach into couscous until spinach is wilted, about 1 minute. Serve with lemon wedges.

Orange-Glazed Chicken with Rosemary--By Becca

4 servings

2 tsp canola or olive oil
4 boneless skinless chicken breasts
(1 to 1 1/4 lb)
1/4 cup orange juice
3/4 cup reduced-sodium chicken broth
1 tsp chopped fresh or 1/2 tsp dried rosemary leaves, crumbled
1/8 tsp course ground black pepper
2 tsp Dijon mustard
1 naval orange, peeled, thinly sliced

1. In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 3 to 5 minutes, turning once, until browned on both sides.

2. Add orange juice and 1/2 cup of the chicken broth to chicken in skillet; sprinkle with rosemary and pepper. Cover; reduce heat to medium. Cook 12 to 15 minutes or until chicken is no longer pink in center. Place chicken on serving platter.

3. Add remaining 1/4 cup chicken broth and mustard to skillet; increase heat to high. Heat to boiling. Boil 4 to 5 minutes, stirring frequently, until mixture is glaze consistency. Stir in orange slices; cook 1 to 2 minutes, stirring constantly, just until heated.

4. Spoon glaze over chicken on platter, if desired, garnish with fresh rosemary sprigs.

PEanut Butter Kiss Cookies

I knwo we've all had these a million times, but I used the bagged Betty Crocker mix this time and peanut butter filled kisses. They turned out great.

1 bag Betty Crocker peanut butter cookie mix (oil, egg, water)
15-20 peanut butter filled kisses

Prepare and Bake cookies as directed. Add kisses to center when cookies are still warm.

Fruit and Dip

My sweet sister helped me host an Arbonne Party for my friend tonight. We had fun making some delicious finger foods, so I thought I'd share a couple recipes with ya'll.

Fruit and Dip

Granny Smith Apples, Bananas, and Strawberries.
1 block cream cheese
1 medium jar marshmallow

Cut fruit. Mix cream cheese and marshmallow and serve.

The "kick-ass" Salad

This salad put me on the map(JK). Although, I have been asked to bring it to many a family party, and Di really enjoyed it at her shower:)

1 (10-ounce) bag washed and trimmed baby spinach
1 small head of iceburg lettuce, chopped, washed and drained
2 C mozzarella cheese (grated)
1 (16 oz) carton cottage cheese
1/2 pound bacon, cooked and broken into small pieces (I used 16 pieces pre-cooked this time...much easier)
1 small package sliced mushrooms
1 recipe poppy seed dressing (see below)

Put washed and drained spincah and lettuce in a large bowl. Just before serving add cheese, cottage cheese, bacon, and desired amount of dressing. Serves 12 (or more)

Poppy Seed Dressing

1 T poppy seeds
3/4 C vinegar (I use rice vinegar)
1/2 C sugar
1/4 tsp onion powder (I usually omit this)
1 1/2 tsp salt
3/4 tsp dry mustard
1 1/4 C vegetable oil (I use canola)

Chili Verde -- By Megan Merkley

Thanks for posting this Megan! I know you're such a great cook and I'm so excited to try both your recipes--just keep 'em comin'!

Chile Verde

1 ½ pounds tomatillos
8 garlic cloves, not peeled
2 jalapenos, seeds and ribs removed
2 cans diced green chiles
1 bunch cilantro leaves, cleaned and chopped
3 lbs. pork shoulder or butt, trimmed of fat and cut into small cubes
Salt
Freshly ground black pepper
Olive oil
2 yellow onions
1 Tbsp of dried oregano
2 ½ cups beef or chicken stock

Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down on a foil lined baking sheet. Place 5 unpeeled garlic cloves on the sheet as well. Put under the broiler for about seven minutes to slightly blacken the skin. Remove from oven, let cool enough to handle. Once cooled, peel garlic cloves. Peel and chop 3 remaining cloves.

Place tomatillos (with the skin intact), garlic cloves, jalapenos, canned chiles and cilantro in food processor. Pulse until mixture is finely chopped and mixed well. Place mixture into crock pot or large stock pot.

Season pork cubes with salt and pepper. Heat oil in skillet over medium heat. Brown pork chunks on all sides. Using tongs, lift pork out of pan and add to tomatillo mixture. In remaining oil, add chopped onion and the chopped garlic cloves. Saute until onions are slightly browned. Add onions and garlic to tomatillo mixture.

Deglaze the skillet with the stock. Add stock to mixture. Add oregano and salt and pepper to taste. Cook on low for 3-4 hours or until pork is tender.

Serve with rice, refried or black beans and tortillas.

Serves 8.

Beef Bourguignonne

Thanks for posting this Megan. I'm sure it's great! I remember some of your awesome meals in our college days!

This recipe is a little labor intensive but so delicious... it's kind of like a french beef stew.

Beef Bourguignonne

Rub
1 T. dried thyme
1 t. salt
½ t. freshly ground pepper

Bouquet Garni – cut all items in to small bits and tie up in a cheese cloth bag
1 stalk celery with leave
3 sprigs fresh Italian parsley
3 sprigs fresh thyme
1 bay leaf

Stew
1 lb boneless beef chuck
1 yellow onion - diced
2 cloves garlic - minced
3 carrots – cut on an angle, one inch
3 slices thick-cut lightly smoked bacon
1 T. oil
2 c. beef stock
1 ½ dry red wine (such as Zinfandel)

12 pearl onions
12 small fresh mushrooms
2 T. olive oil
1 t. salt
½ t freshly ground pepper
6 sprigs fresh Italian parsley

Cut the beef chuck into small bite size cubes. Massage the rub into the beef and make sure it is coated on all sides. Set aside at room temperature for an hour.

Cut the bacon into ¼ inch strips. Cook in a dutch oven over medium heat. When it is crispy, pull out of the fat and set aside. Add the 1 T. oil. Brown the beef on all sides. Do not cook all the way through. When it is brown on all sides, pull it out of the oil and set aside. Add the onion, garlic, and vegetables. Sauté until onions begin to caramelize.

Add the beef stock, wine, bacon, beef, and bouquet garni. Place in the oven at 350 degrees for one to three hours. Add more stock or wine if necessary to keep liquid about ¾ of the way up the beef.

Blanch the pearl onions in a sauté pan in water. This will make them easier to peel. Slice the mushrooms and sauté with pearl onions in the olive oil. Place over the top of stew just before serving.

Serve with mashed potatoes or warm crusty bread.

Serves 4.

February 2, 2008 9:18 PM

Shrimp and Artichoke Pasta--By Amy Johnson

Amy, Thanks for posting this recipe. I love it, but haven't made it for a couple years...because I haven't had the recipe handy. Now I do!

Shrimp and Artichoke Pasta

3 Slices bacon, chopped
1 small onion, chopped fine
1 cup whiping cream
8oz artichoke hearts
1 15oz can crushed or diced tomatoes
1 tsp dried basil
1/2 tsp salt
1/8 tsp pepper
1 lb cooked shrimp (If I don't have shrimp I've used chicken)
1/2 cup grated parmesan cheese optional
16oz Bow tie pasta (or pasta of your choice)

Cook pasta, drain and set aside. In a large skillet cook bacon and onions. Stir in whip cream, artichoke hearts(which I cut smaller), tomatoes, basil, salt and pepper. Heat to a boil then reduce heat and simmer about 15 mins. Stir in shrimp heat until warmed through. Serve over cooked pasta, top with parmesan cheese. Make 4-6 servings

Chicken Pot Pie Soup

This was an experiment that turned out pretty well. I'll definitely make it again.

3-4 C chopped potatoes
2 C chopped celery
2 C chopped carrots
3/4 C chopped yellow onion
1 C frozen peas
4 C chicken broth
1 can evaporated milk
2 cans cream of chicken soup
2 cups cooked chicken (cubed)

Chop vegetables and place in large pot. Cover with chicken broth and desired seasoning (I used frech Thyme, dried oregano, salt and pepper). Simmer about 15 min. or until vegetables are just tender. Add cream of chicken soup and evaporated milk. Add chicken. heat through. Serve. Makes about 10 one cup servings.

You could top this with crumbled pie crust as well...if you're not on a diet like me:)

Carrot Cake Cookies

This is a twist on Sher's Pumpkin Cookies. They turned out pretty well.

Cookies:

One Carrot Cake Mix
1/3 C finely shredded carrots
1/2 can of pumpkin (the big can)

Mix together. Bake about 10 minutes.

Frosting:

3 T butter
1/2 block reduced fat cream cheese
dash vanilla
dash salt
powdered sugar (1-2 cups)use your judgement

PUMPKIN COOKIES: Sher's recipe

These are so easy and a healthy option for a sweet tooth...

Two spice cake mixes
One large can of pumpkin
One bag chocolate chips

Mix cake mix and pumpkin in mixer. Fold in chocolate chips. Spoon cookie dough/batter onto cookie sheet. Bake about 8-10 min. at 350'. Makes about 4 dozen.

Fettucine with Bacon, Peas and Parmesan

I spotted this recipe a few weeks ago in my Cooking Light Cookbook and I decided to give it a try. Gary and I both like pasta dishes so I'm always trying to make them a little more healthful. This one does pretty well. I use Barilla Plus pasta which adds both fiber and protein! This is in the speedy suppers section of the book and it is really quick and easy.

9 OZ Fresh Fettuccine (or boxed Barilla Plus Spaghetti)
2 Slices Bacon
1/2 C Chopped Onion
2 t Minced Garlic
1 T Chopped Fresh Thyme
1/2 C Frozen Peas
1/4 C chopped green onions
1/3 C half and half
2 t butter
1/2 t salt
1/8 t black pepper
1/4 C shredded Parmesan cheese

1. Cook pasta according to package. Drain and set aside, RESERVE 3/4 of cooking water.
2. Cook bacon in large skillet. Remove bacon and save grease. Add to drippings, 1/2 C onion, garlic, and Thyme. Saute 2 minutes. Add Peas, saute 2 minutes. Add green onions saute two minutes. Add pasta. cooking water, and half and half. Cook 2 minutes. Remove from heat and add butter, salt and pepper. Toss until butter melts. Top with crumbled bacon and Parmesan cheese. Serves 4. About 300 calories and 9.9 g fat. 9 g Fiber (when using Barilla Plus)

Creamy White Chilli, Posted By Jill

Jill,

Thanks for posting this recipe. I've tried one very similar, but not exact. I'll give it a try!

Creamy White Chili

Yield: 7 servings

1 lb chicken breasts cut into cubes
1 medium onion, chopped
1 ½ teaspoon garlic powder
1 Tab veg oil
2 cans great northern beans, rinsed and drained
1 can chicken broth
2 cans chopped green chilies
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
½ tsp pepper
¼ tsp cayenne pepper
1 cup sour cream
½ cup whipping cream

In a large saucepan sauté chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from heat, stir in sour cream and cream. Serve immediately.

• I also like to add diced carrots and zucchini.

A Healthy New Year

In honor of the new year I thought I'd post a few healthy recipes that I have enjoyed. The goal of being healthier and thinner seems to make its way to the top of my list of resolutions each and every year, so here's to a healthier and thinner 2008...

Chicken, Chick Pea and Pasta StewI have made this a couple of times ad it is really good. I cook the chicken before adding it to the stew and I use breasts.

To make the soup ahead, omit the pasta and refrigerate or freeze the soup. As the soup reheats over medium heat, cook pasta separately according to package directions, then stir it in shortly before serving. Use leaves from celery stalks as a garnish.

Cooking spray
1 cup thinly sliced celery
3/4 cup diced carrot
1/2 cup chopped onion
2 garlic cloves, minced
4 cups fat-free, less-sodium chicken broth
3 cups Basic Marinara
1 cup canned chickpeas (garbanzo beans), rinsed and drained
3/4 cup uncooked ditalini (very short tube-shaped macaroni)
1/2 teaspoon freshly ground black pepper
8 ounces skinless, boneless chicken thighs, cut into 1/2-inch pieces
6 tablespoons shaved fresh Parmesan cheese

Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add celery, carrot, and onion to pan; cook 12 minutes or until tender, stirring occasionally. Add garlic; cook 30 seconds, stirring constantly. Add broth and next 4 ingredients (through pepper); bring to a boil. Reduce heat, and simmer 12 minutes or until pasta is tender. Add chicken to pan; cook 3 minutes or until chicken is done. Sprinkle with cheese.

Yield: 6 servings (serving size: about 1 1/2 cups soup and 1 tablespoon cheese)

NUTRITION PER SERVING
CALORIES 237(27% from fat); FAT 7.1g (sat 2g,mono 3.2g,poly 1.5g); PROTEIN 15.5g; CHOLESTEROL 29mg; CALCIUM 138mg; SODIUM 724mg; FIBER 5.8g; IRON 2.5mg; CARBOHYDRATE 28.1g



Lemon Cake (Maybe not super healthy, but a low fat cake)

Prepare Lemon cake mix as directed on box, except omit oil and add one carton plain fat free yogurt.

Topping:
One tub light Cool Whip
1/2 package of vanilla instant pudding (unprepared)
Mix together and frost cake when cool.

So easy and really good!